ALSO AVAILABLE ON AMAZON

Our Thai Green Curry Spring Rolls with Shrimp (or tofu) are light and refreshing and perfect for summer! Making spring rolls is a fun activity for kids and dinner guests alike — we like to prep all the ingredients and set everything out on the dining table and let everyone make their own.

And we encourage you to get creative. No basil? No problem! Use cilantro and/or mint instead. No rice noodles? How about bean sprouts? Not feeling shrimp or tofu? How about some sliced pork or shredded chicken? The same way anything is good in a taco, anything is great in a spring roll!

Kitchen Equipment

2 cutting boards
Large bowl (for hot water to soak wrappers)
Medium sauté pan (for cooking shrimp)
Medium pot (for boiling noodles)
7 small bowls (for prepped ingredients, pre-assembly)
Kitchen knife
Vegetable peeler
Mandolin (optional)
Measuring cups & spoons
Magic Bullet or blender

Thai Spring Rolls Dipping Sauce

Thai Green Curry Spring Rolls

Name: Thai Green Curry Spring Rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 2 lbs shrimp, peeled and deveined, tails removed —OR— 1 package fried tofu —OR— Fried Seitan Strips; 1 package rice paper wrappers; ~4 oz dried vermicelli rice noodles (half of a package); 1-2 medium carrots (substitute with 1 C shredded carrots); ½ head purple cabbage; 1 English cucumber; 1 large kent mango or two Manila mangos (optional, can also substitute with pineapple); 1 oz Thai basil or holy basil; 1 head of butter lettuce, washed, leaves separated; 2 TBSP avocado (or other neutral) oil; 1 TBSP of Masi Masa Thai Green Curry Spice Blend; ½ C creamy peanut butter; ¾ C coconut milk; ¼ C honey, agave, or sugar; 2 TBSP sambal oelek or Sriracha; 1 tsp fish sauce (optional); Juice of 1 lime; ½ tsp Masi Masa Thai Green Curry Spice Blend

Servings

Cook Time

45 minutes

Our Thai Green Curry Spring Rolls with Shrimp (or tofu) are light and refreshing and perfect for summer.

Ingredients

Spring Rolls

2 lbs shrimp, peeled and deveined, tails removed —OR— 1 package fried tofu —OR— Fried Seitan Strips
1 package rice paper wrappers
~4 oz dried vermicelli rice noodles (half of a package)
1-2 medium carrots (substitute with 1 C shredded carrots)
½ head purple cabbage
1 English cucumber
1 large kent mango or two Manila mangos (optional, can also substitute with pineapple)
1 oz Thai basil or holy basil
1 head of butter lettuce, washed, leaves separated
2 TBSP avocado (or other neutral) oil
1 TBSP of Masi Masa Thai Green Curry Spice Blend

Coconut Peanut Dipping Sauce

½ C creamy peanut butter
¾ C coconut milk
¼ C honey, agave, or sugar
2 TBSP sambal oelek or Sriracha
1 tsp fish sauce (optional)
Juice of 1 lime
½ tsp Masi Masa Thai Green Curry Spice Blend

View Cart (0) Checkout

Directions

Prepare Filling

Noodles

Fill a medium pot halfway with water and bring to a boil. Once boiling, add dried vermicelli rice noodles and cook as per directions on package. Drain and rinse. Set aside.

Shrimp

If using large shrimp, cut the shrimp in half horizontally.
In a small mixing bowl, toss shrimp with 1 TBSP avocado oil and 1 TBSP Masi Masa Thai Green Curry Spice Blend.
Heat 1 TBSP avocado oil in a medium sauté pan over medium heat. Add shrimp and sear on both sides, about 1 minute a side, until cooked through. (You may need to do this in batches.) Remove from heat and set aside.
If using fried tofu, cut the fried tofu into thin wide strips and set aside.

Vegetables

Cut cucumber crosswise into 6” chunks. Then cut lengthwise into ¼” slices. Then cut lengthwise into ¼” strips. Set aside.
Using vegetable peeler, peel off the outer layer of carrot, trim ends. Then peel carrot into long ribbons, discarding the core (or use shredded carrots!). Set aside.
Cut mango sides off, and then cut again in half creating four half moon pieces. Lay skin side down and using your knife, glide along the bottom edge of the peel, removing the flesh from the peel. Cut mango into thin strips. Set aside.
Using a mandolin or kitchen knife, thinly shred purple cabbage
Wash and dry basil, remove leaves from stems. Set aside.

Make Coconut Peanut Dipping Sauce

Add all ingredients for the dipping sauce to blender or Magic Bullet. Blend until smooth. Taste and adjust for spice, salt, and sweetness.

Assemble Spring Rolls

Have a clean cutting board ready to roll your spring rolls on.
Fill a large bowl with very hot water.
Set up ingredients: rice wrappers, rice noodles, lettuce leaves, cut vegetables, mango, basil, and shrimp (or tofu).
Dip wrappers into hot water for 5-10 seconds then lay down as flat as you can on cutting board.
Place ingredients on the bottom edge of the wrapper in this order (from bottom to top — see photo): rice noodles; lettuce with cabbage, cucumber, carrot, mango, basil on top; shrimp.
Turn side edges over filling and start rolling the wrapper from the edge closest to you (roll like a burrito).
Continue with remaining wrappers.
Serve with Coconut Peanut Dipping Sauce and enjoy!

Also in easy thai green curry recipes to satisfy any craving

Thai Lettuce Wraps

This is a great any night of the week meal. It’s also an impressive dinner party dish. Either way, you can make it in under 30 minutes!

Tom Kha (Thai Galangal Soup)

Our Tom Kha makes for a super quick weeknight meal or a great starter for a multi-course Thai feast.

Thai Green Curry Lasagne (Vegan/Vegetarian)

This is one of the most strangely delicious mashups we’ve ever tasted. We’ve created two versions—this one for vegans/vegetarians and another with chicken. Try them both!

Sign up for our Newsletter

Get new recipes, news, and exclusive offers direct to your inbox. (Make sure to check your promotions tab if you’re using Gmail!) And rest assured, we never share our customer information with third parties.